The program is chosen for commercial requirement as well as domestic hobby healthy homemakers needs. You shall be taught to prepare above mentioned products yourself in the institute. Classroom theory and demonstrations shall be followed by the IIB sessions. In this course you shall learn to make the best of cream filled cakes, dessert cakes, with different filling, shapes, and quickness in presentation, to add variety.
The course will enable you to understand the importance of:
- Flour
- Fats
- Major & Minor ingredients
- How ingredients affect the finished product
- The “ABC’s” of ingredient and processing technology for Doughnuts production.
- Experimental baking
- Physical dough testing
- Mixers and mixing variations
You will learn the technical details of Doughnut’s production in morning lecture sessions. Then get hands-on experience in IIB’s lab during afternoon workshops. Participants also receive a comprehensive course booklet for future reference.
Who Should Attend?
The program is designed to meet the various needs of all people who could benefit from understanding the basics of Doughnut’s production – new production personnel, sales and marketing representatives, purchasing agents, technical service representatives, and people who work in allied industries. Also the aspirants to move abroad and the housewives and students.
Detailed Agenda: Agenda is subject to change
Day 1
10:00 a.m. Welcome & Introduction to the course
Trends & Markets for the Doughnuts
- Health & Product trends
- Top doughnut players & success stories
- Market Research & Sales opportunities
- Customer is the king
Cake Doughnuts: Ingredients and Formulations
- Flow Chart
- How ingredients contribute to finished product characteristics
- What to consider in wholesale vs retail formulations
- Enhancing quality by ingredient selection
Lunch At your own
Cake Doughnuts: Processing and Quality Control Points
- Temperature controls you have to know to get maximum quality
- How to control key processing steps to produce the best doughnut
- How to assure the quality of your frying fat
Doughnut Depositors: Gravity Fed and Pressure Style
- Differences, benefits, and advantages of gravity and pressure-style depositors
- Tips for making better quality cake doughnuts
4:00 p.m. Adjourn for the day
Day 2
10:00 a.m. Doughnut Fryers
- A review of fryers now on the market, their styles and capacities
- How to choose the best fryer for your operation
Icing and Glazing Equipment
- Quality features of good icing
- An overview of production equipment now available for icing and glazing wholesale and retail doughnuts
Frying Fats
- Understand the role of fat in finished product quality and how to make selections that enhance your product
- Analytical measurements of quality
- Processing benchmarks to improve quality
- Key elements in fryer operation
Lunch At your own
Hands-On-Workshop:
Produce cake doughnuts with a range of variables in ingredients & processing
4:00 p.m. Adjourn for the day
Day 3
10:00 a.m. Review of products prepared in the previous day’s lab and the
troubleshooting
Evaluate products made in lab and learn to connect the causes of product faults to ingredients, formulation, processing, or handling
Yeast-Raised Doughnuts: Ingredients and Formulation
- Flow chart
- How ingredients contribute to the finished product
- Optional ingredients that can be used to enhance finished product quality or improve your production process
Yeast-Raised Doughnuts: Processing
- Attributes a well-mixed dough must have to produce quality product
- The importance of letting dough relax after blocking
- How to make the right choice about proofing temperature, humidity, and time
Lunch At your own
Hands-On-Workshop: Yeast-Raised Doughnut: Ingredient and Processing Variables
Produce yeast-raised doughnuts with a range of variables and examine the results
4:00 p.m. Adjourn for the day
Day 4
10:00 a.m. Review of products prepared in previous day’s Lab: Product Evaluation and Troubleshooting
Evaluate products made in the previous day’s lab and learn to connect the causes of product faults to ingredients, formulation, processing, or handling
Icings, Glazes, and Compound Coatings
- The key factors with the greatest impact on quality and utility
- Types of icings and their attributes
- Practical advice about the processing and use of icings
Lunch At your own
Hands-On-Workshop:
Ice and glaze the products prepared in the previous days lab and review and discuss the troubleshooting.
4:00 p.m. Adjourn for the day
Day 5
10:00 a.m. Healthy Options
- creating the smaller doughnuts
- Improving the nutrition
Use of Wholemeal Flour
- Flour vs wholemeal comparisons
- How wholemeal contributes to nutrition
Reducing Fat
- Substitute fat with yoghurt
- How the substitution would impact quality attributes and what to do
Add Natural Ingredients
- Add berries & bananas
- other options for additions
- How these impact the finished product characteracteristics
Lunch At your own
Hands-On-Workshop: Prepare the healthy options in the lab
In the lab prepare the products and compare these with the products prepared earlier and critically review and discuss these.
Distribution of Certificates
Adjourn for the day
Learning objectives
- Discuss the doughnut market overall and current trends.
- Summarize the function of ingredients and formulation in the production of cake and yeast raised doughnuts.
- Identify quality control points of cake donut processing including mixing, depositing, and fryer operations.
- Discuss the role of fry fat in finished product quality and how to make selections that enhance your product.
- Describe and perform the steps to make cake and yeast raised doughnuts from scaling to finishing.
- Evaluate cake and yeast raised doughnuts produced in lab.
- Explain the processing and equipment used to mix, ferment, makeup, proof, fry, and finish yeast raised doughnuts.
- Discover how icings, glazes, and compound coatings are formulated, processed, and applied to enhance doughnuts.
